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Recipe for: Grilled cheese with herbs

Pikantne Appetizers Vegetarian Dishes 15 min Easy 16 wyświetleń ~13.46 PLN - (0)
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Description

Delicate, slightly salty grilled cheese with aromatic Polish herbs — a simple, spring appetizer perfect for serving warm or cold. The cheese develops a golden crust and creamy interior after a short grilling, which pairs well with the lemony freshness of dill and the subtle spiciness of arugula. The dish draws inspiration from Polish home cooking (cheese as the base) with a light twist of grilling and an optional sweet-and-sour finish with honey, creating an interesting flavor contrast. Serve with whole grain bread or young salad; great as an appetizer during spring gatherings or as a light dinner.

Ingredients Used

Ingredients (9)

Servings:
4
  • Semi-fat cottage cheese 400 g
  • Rapeseed oil 30 g
  • Garlic 2 ząbki (~10 g)
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Arugula 40 g
  • Honey 20 ml
💰 Szacowany koszt dania: ~13.46 PLN (3.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the cheese

1

If the cottage cheese is crumbly, drain the excess whey: line a sieve with a clean cloth or cheesecloth, add the cottage cheese, and tie the corners. Place the sieve over a bowl and weigh it down with a small weight (e.g., a plate) for 15 minutes. After draining, transfer the cottage cheese to a board and check if the mixture can be shaped; it should be firm but slightly crumbly.

Ingredients: Semi-fat cottage cheese
Use a fine sieve and a cotton cloth. Do not press too hard (the cheese should not become completely dry) — a little moisture helps achieve a creamy interior after grilling.
2

Shape 8 slices from the drained cottage cheese, about 1.5–2 cm thick: take a 50 g portion in your hands, form slightly flattened patties or rectangles. Place them on a board lined with baking paper.

Ingredients: Semi-fat cottage cheese
Use a kitchen scale to get even portions; if the mixture crumbles, wet your hands with water and gently press.

Marinade

3

Prepare the marinade: in a small bowl, pour in the rapeseed oil (30 g), press or finely chop the garlic (10 g), add finely chopped dill (30 g), the grated zest of a lemon (about 1 g), and lemon juice (about 20 g from the prepared 30 g), season with salt (2 g) and pepper (1 g). Mix everything with a fork until the ingredients are combined and a homogeneous emulsion is formed.

Ingredients: Rapeseed oil, Garlic, Dill, Lemon, Salt, Black pepper
Use a small bowl and a spoon. If you don't have a lemon zester, rub the zest with a knife before squeezing. The marinade can be prepared a little earlier; well-heated herbs release more aroma.
4

Gently brush each slice of cheese with the marinade on both sides using a brush or spoon; don't overdo it, it should be a thin layer. Set aside for 2–3 minutes to let the flavors meld.

Ingredients: Semi-fat cottage cheese, Rapeseed oil, Garlic, Dill, Lemon, Salt, Black pepper
Use a silicone brush or the back of a spoon. Do not soak the slices for too long — the cottage cheese may fall apart if it gets too wet.

Grilling

5

Preheat a grill pan (or electric/outdoor grill) over medium-high heat for 4–5 minutes — check if it's hot by dropping a bit of water (it should sizzle and evaporate quickly). Lightly brush the surface of the pan with oil (you can use a bit of marinade). Place the slices of cheese and cook for 2–3 minutes without moving them, until golden stripes appear. Carefully flip with a wide spatula and cook for another 2 minutes. The cheese should have a golden crust and a soft, but not falling apart, interior.

Ingredients: Semi-fat cottage cheese, Rapeseed oil
The best is a grill pan with a diameter of at least 24 cm. Use a wide silicone or metal spatula with a thin edge to avoid breaking the cheese when flipping. If the curd starts to crumble, stop moving it and let it bind for longer.

Serving

6

On the plates, arrange a handful of arugula (optional 40 g), place 2 slices of warm cottage cheese on top, drizzle with lemon juice (the remainder from the used amount), and sprinkle with fresh dill. If you are using honey (20 g), lightly drizzle it over the cottage cheese just before serving to create a sweet and sour contrast. Serve immediately with a slice of whole grain bread or young salad.

Ingredients: Arugula, Semi-fat cottage cheese, Dill, Lemon, Honey
Use a wide plate to maintain aesthetics. Add honey sparingly — too much will overpower the flavor. Additionally, you can sprinkle a bit of freshly ground pepper.

Final tips

7

If you are preparing the dish in advance, store the formed slices in the refrigerator covered with plastic wrap for up to 2 hours and grill just before serving. Do not freeze the grilled cheese — the texture will change. You can add slices of young rhubarb or thin slices of beetroot to the grill for a flavor variation.

Ingredients: Semi-fat cottage cheese
Use a kitchen timer to monitor the frying time. Do not exceed the grilling time to prevent the cheese from becoming dry.

Fun Fact

💡

Grilling cheese is a variation on the traditional use of cheese in Polish cuisine; the simple process of toasting enhances the aroma of protein-rich cheeses and was popular in homes around the campfire before popular grilling cheeses like halloumi became available.

Best for

przystawka na spotkanie wiosenne lekka kolacja piknik lub grill

Tips

🍽️ Serving

Serve immediately after grilling, while the cheese is still warm. For a contrast in textures, add crunchy whole grain bread or toasted seeds. Small additions: a few slices of cucumber or pickled rhubarb in the spring season.

🥡 Storage

Store unused, raw formed slices in the refrigerator covered with plastic wrap for up to 2 hours. Grilled cheese can be stored for a maximum of 24 hours in the refrigerator in an airtight container; reheat briefly in a pan (1–2 minutes) or in the oven at 150°C for 5–7 minutes. Freezing is not recommended.

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